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海洋食品中富含结构新颖、功能独特的功效成分,是人类膳食营养的重要来源。海洋食品功效成分化学结构与营养功能间构效关系的研究是食品科学基础研究领域的前沿方向,其中的科学问题包括海洋食品功效成分结构的阐明、营养功能与其作用机理的探究,以及结构与功能之间关系的诠释。研究成果是解决海洋食品,尤其是海珍品加工过程中营养特性保持、海洋功能食品合理开发等产业实际问题的理论基础。以海洋食品蛋白、糖类、脂质、皂苷类化合物为代表,对海洋食品功效成分构效关系研究的现状进行了总结及展望。
Marine food is rich in novel structure, unique function of the functional components of human diet is an important source of nutrition. The research on the structure-activity relationship between chemical structure and nutrition function of marine food functional ingredients is the frontier direction in the basic research field of food science. The scientific problems include the elucidation of the structure of functional components of marine food, the exploration of nutrition function and its mechanism of action, and the structure and function The interpretation of the relationship between. The research results are the theoretical basis to solve the practical problems of marine food, especially the preservation of nutritional properties in the processing of marine products, and the rational development of marine functional foods. Taking marine food protein, carbohydrate, lipid and saponin compounds as representative, the status quo of research on the structure-activity relationship of the functional components of marine food is summarized and prospected.